Oyster Blade: The delicious cut of steak you’ve never heard of – The Manual

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( From good chef bad chef )

Reading: Oyster Blade: The delicious cut of steak you’ve never heard of – The Manual

Table of Contents

Ingredients:

• one – one 1/2  cup

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    pound oyster blade steak

• 3 anchovies
• 2 tablespoons capers
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, roughly chopped
• 1 1/2 large onions, chopped
• 2 carrots, peeled and cut into chunks
• 2 sticks celery, cut into chunks
• 1 red chili, cut into chunks
• 1 bunch thyme, roughly chopped
• 1 bunch basil, roughly chopped
• 2 bay leaves
• 6-7 tablespoons butter
• 14 ounce can whole tomatoes
• 14 ounce can diced tomatoes
• 1 cup red wine
• 1/2 cup port
• 1 bunch parsley, roughly chopped (optional garnish)

Method:

1. Preheat oven to 350F
2. Season meat well with salt and pepper. Heat an oven proof pan over medium high heat, then add steak, fat side down with a little oil. Once seared, remove the steak from the pan and set aside.
3. Add the vegetables to the with 2-3 tablespoons of oil, anchovies, herbs, and capers. Stir in the vegetables and sautee 3-5 minutes.
4. Add butter and stir through. Add tomatoes, red wine and return meat to the pan. Deglaze the pan with port.
5. Place a sheet of parchment paper over the mixture and put an oven proof lid on the pot.
6. Cook in the oven for 2-3 hours, or until the meat is tender.

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